Apricot White Chocolate Cookies
Delicious cookies featuring a delightful blend of tart dried apricots and creamy white chocolate, perfect for any occasion.
Ingrédients
For the Cookie Dough
- 1 cup unsalted butter, softened Ensure at room temperature for better texture.
- 1 cup brown sugar Packed down
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried apricots, chopped
- 1 cup white chocolate chips Can substitute with other types of chocolate.
Instructions
Preparation
- Gather all your ingredients and measure them out. Ensure that your butter is softened to room temperature.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and light in color.
- Add the two large eggs and the vanilla extract to the creamed mixture. Mix well until everything is thoroughly combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredient mixture to the wet mixture. Stir until just combined.
- Gently fold in the chopped dried apricots and white chocolate chips.
- Line your baking sheets with parchment paper.
- Using a spoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheets.
Baking
- Preheat the oven to 350°F (175°C) and bake the cookies for about 10–12 minutes or until the edges are golden brown.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes. Then, transfer them to wire racks to cool completely.
Notes
Store in an airtight container at room temperature for up to a week. Can freeze for up to three months.